Broccoli soup
Ingredients
- 2 spring onions, prepared and chopped
- 1 garlic clove, chopped
- generous knob of butter
- 300 g broccoli, prepared
- 400 ml vegetable or chicken stock
- 100 ml cream, whipped
- 50 ml cream
- handful of fresh basil leaves (or half a handful of fresh tarragon leaves), shredded
- 1 tbsp of white balsamico vinegar (not to worry, it is not that acidic at all – but omit if in doubt)
- salt, white pepper
Method
- Melt butter in a saucepan over moderate heat. Add spring onion and garlic, sweat for a few minutes while stirring. Add broccoli pieces and sweat for a few more minutes. Add stock and bring to the boil, reduce heat a little and cook for 10 minutes or until broccoli is soft. Add basil (or tarragon), white balsamico and 50 ml cream, remove from the heat. Blend to a smooth consistency, pass through a fine-meshed sieve. Adjust thickness as preferred, season to taste. Serve with a dollop of whipped cream.
Variations
Omit cream and whipped cream, replace half of the stock with unsweetened coconut milk and replace basil or tarragon with fresh coriander.